Red Curry Pie recipe 🥧🌶️ a cosy, spicy twist on a classic comfort dish – and way easier than it looks! 

If you’re in the mood for something warm, spicy and a little bit different – this red curry pie is right up your alley! Packed with all the Thai red curry flavours you love – creamy coconut, fragrant lime leaves, Thai basil and tender chicken thigh, all wrapped in golden, flaky pastry. Perfect for when you want something a little different but still totally satisfying. P.S. I always go for @maesriaustralia red curry paste – it’s super flavourful and does all the heavy lifting! 

Serves: 4–6

Ingredients:

• 1 can Maesri red curry paste
• 1 can (400ml) coconut milk 
• 2 Tbsp flour 
• 1 cup (250ml) chicken stock
• 800g chicken thigh (chopped)
• 1 red capsicum (diced)
• 5 lime leaves (finely sliced)
• Large handful of Thai basil leaves 
• 2 long red chillies (sliced)
• 1 tbsp sugar
• 1–2 tbsp fish sauce
• Juice of ½ lime
• 1 sheet shortcrust pastry 
• 1 sheet puff pastry 
• 1 egg (for egg wash) 

Method:

1. In a pan over medium-high heat, add half the coconut milk and the curry paste. Fry for 1–2 mins until fragrant and the red oil starts to separate. Stir in the flour, then add the remaining coconut milk and chicken stock to create a rich, smooth sauce.
2. Add the chicken and simmer for 5 mins. Then add capsicum, lime leaves, sugar, and fish sauce.
3. Continue simmering until the chicken is cooked through and the sauce has thickened slightly. Turn off the heat and stir in Thai basil, chilli, and lime juice. Taste and adjust seasoning. Set aside to cool.
4. Preheat oven to 180°C. Line a baking dish with shortcrust pastry, pressing it up the sides. Trim any excess. Line with baking paper and fill with rice or baking weights. Bake for 25 mins, removing the paper and weights in the last 5 mins.
5. Once the base is baked, fill with the cooled curry mixture. Brush the pastry edges with egg wash, then cover with puff pastry. Press the edges with a fork to seal, cut a small cross in the centre to let steam escape, and brush the top with egg wash.
6. Bake at 180°C for 30–40 mins until the top is golden and puffed. Let cool slightly, then dig in! 

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